Anthocyanin composition of Vranec,Cabernet Sauvignon,Merlot and Pinot Noir grapes as indicator of their varietal differentiation |
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Authors: | Maja Dimitrovska Mirjana Bocevska Darko Dimitrovski Michael Murkovic |
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Affiliation: | (1) Institute of Public Health, 50 Divizija, 6, 1000 Skopje, Macedonia;(2) Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Rudjer Boskovic, bb, 1000 Skopje, Macedonia;(3) Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12/II, 8010 Graz, Austria |
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Abstract: | The anthocyanin composition of red grape varieties Vranec, Cabernet Sauvignon, Merlot and Pinot Noir was determined analyzing
the skin extracts of the grape berries. The relative content of the identified anthocyanins was calculated and the obtained
anthocyanic profiles were compared in terms of acylation and anthocyanidin distribution. The predominant anthocyanin in all
varieties was malvidin-3-glucoside ranging from 35.8% in Cabernet Sauvignon to 67.1% in Pinot Noir. Vranec variety was characterized
by high proportions of coumaroyl derivatives (22%) and peonidins (13%). The most pronounced difference among the studied grape
cultivars was the relative amount of acetate derivatives accounting 35% in Cabernet Sauvignon, 22% in Merlot and 9% in Vranec.
Different relationships among the anthocyanin groups of compounds were calculated and considered as parameters for differentiation
of the cultivars. The relationship between coumarates and acetates in Vranec was significantly higher compared with Merlot
and Cabernet Sauvignon with obtained values of 2.37 versus 0.63 and 0.56, respectively. Moreover, the ratio between delphinidins
and peonidins allows clear discrimination between the studied grape cultivars showing the greatest difference. |
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